BS: ThanksgivingRecipes-Let's Bite the Bird

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Musicman
Date: 20 Nov 00 - 01:35 AM

sorry, just had to throw this one in.......

(don't know how to make it look purty with all that html stuff, sorry)

Williams' Portion

When we have Christmas (thanksgiving) turkey
All cooked so nice and brown,
My Pa, he carves each one a slice
and passes it around
He gives to every one but me
The part that they select,
And when I pass my plate, he says
Here Willie, here's the neck.

Ma always says "Oh anything"
But Pa gives here the breast,
And Uncle Joe, he takes a leg,
The part that I like best.
And Grandma says "Oh I dunno,
I'll take a wing I 'spect"
And Pa, all smiles says, "Jess so,
Here Willie, here's the neck"

When sister Susan's asked to choose
She says "I'll take a thigh"
And brother George he gets his slice
with stuffin' piled up high
And so it goes, until, O dear,
that turkeys jest a wreck.
When Pa at last says, "Willie here"
And Willie get the neck

Now I've been thinking quite a while
I hope it is no sin,
That sposin' turks went out of style
And other birds came in.
An sposin' stead of turkey
Pa had ostrich to dissect
I wonder would he say, "Aha,
Here Willie, Here's the neck!"

enjoy..

happy thanksgiving.....

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Ely
Date: 20 Nov 00 - 01:07 AM

The supermarket near us lets you accumulate points for shopping there (1 point for ever X dollars). When you get the right number of points, you get a free turkey, as big as you want. Mom got all her friends to give her their points one year and we had four monstrous turkeys in the freezer. One step down from ostriches--they were huge! We ate turkey forever.

If you're from certain parts of the US, tamales are normal at Thanksgiving and Christmas. Sorry this is so long--they're notoriously time-consuming but worth it. This recipe calls for pork but you can probably use leftover turkey instead.

5 pounds lean pork butt 6 cloves garlic -- halved crosswise 3 tablespoons shortening 3 tablespoons flour 5 cups red chile sauce 1/2 teaspoon black peppercorns 4 large bay leaves salt -- to taste

RED CHILE SAUCE 3 dozen dried red chiles 1 teaspoon sugar 4 cloves garlic 3 quarts beef stock 4 tablespoons shortening 4 tablespoons all-purpose flour 2 tablespoons oregano salt and pepper -- to taste

TAMALE WRAPPERS 1 1/2 pounds corn husks 4 1/2 cups masa harina -- packed 3/4 pound shortening 1 1/2 cups red chili sauce salt -- to taste

Prepare meat a day ahead. Place pork butt in a large Dutch oven and add 3 cloves garlic, peppercorns, bay leaves and salt, enough cold water to cover by at least 3 inches. Boil over high heat; reduce heat, partially cover and let simmer 2 hours, skimming any scum/froth during the first 15 - 20 minutes. Remove pork from stock and let cool to room temp. Strain and degrease stock. When meat is cool enough to handle pull into fine shreds. Place meat into reserved stock and refrigerate overnight.

Over medium heat, melt 2 tblsp shortening and saute 3 cloves garlic until slightly browned. Remove garlic and discard. Add 2 tbls garlic and stir until lightly browned. Add 3 cups red chilie sauce and 2 - 3 cups reserved pork stock. Simmer 10 - 15 minutes. Remove 2 cups sauce and set aside. Add shredded meat to sauce and simmer an additional 15 - 20 minutes. Taste for seasoning and let cool.

Place chiles in bowl and cover with warm water, soak until softened. Split chiles and remove seeds and veins and discard (leaving some seeds and veins will make a hotter sauce). Place chiles, oregano, garlic, sugar, salt and pepper in a food processor, along with 1 cup stock and process until smooth. Melt shortening over med. heat, and add flour, stirring constantly until flour is golden. Add pepper puree, boil, reduce heat and simmer 15 - 20 minutes, stirring occasionally. Set aside and keep warm.

Separate corn husks and soak in warm water at least 30 minutes, preferably overnight. Wash each husk thoroughly under running water, making sure to remove all silk. Place on newspaper and drain well. Place shortening in a large bowl and beat until fluffy. Add masa harina a handful at a time, stopping to scrape down the sides of the bowl. If mixture becomes too stiff add some stock. When masa harina is incorporated add salt and red chile sauce for color. Mixture should be the consistency of buttercream frosting.

Pat corn husks dry and stack in an overlapping fashion. Spread about 2 tablespoons masa mixture over bottom half of each husk within 1/2 inch from sides and 1/4 inch from bottom. Top with a generous tablespoon of meat mixture then fold in half pressing lightly to seal. Continue until all ingredients have been used.

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: kimmers
Date: 20 Nov 00 - 12:41 AM

I don't actually get to cook on Thanksgiving; that's my mother's territory, and we all troop to her house to eat the burnt-offering turkey and assorted weighty comestibles. Lovingly, of course.

Spaw, your post struck a note with me. My major complaint about my mother's cooking in recent years has been related to her tendencies to 'de-fat' everything in sight. Now, we all should be eating healthier, and it's wise to balance that serving of sweet potatoes and praline sauce with some fresh veggies, but DON'T MESS WITH THE HOLIDAY FAVORITES... lest the peasants revolt!!! So, I read your recipe gleefully, taking a vicarious delight in the presence of bacon and cheese and other yummy things.

My contribution to Thanksgiving is very simple and very frugal: I take the turkey carcass home to boil it up and make broth... .lovely, fragrant stock that fills my freezer. And you don't need a recipe for that!

I do take leftover cooked turkey, chopped, and fold it into white sauce (made with real butter, dammit!) mixed with a little leftover gravy and serve it over rice or noodles. Real comfort food.

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: WyoWoman
Date: 19 Nov 00 - 11:52 PM

I gained three pounds just reading your post, 'Spaw. I have this familial cholesterol that's not exactly off the charts, but close, so that would probably put me six feet under. However, I if I ever do get tired of this eartly vale, I can't imagine a better way to end it all than Death by Kentucky Hot Brown. And if THAT doesn't become a song, I'll be greatly disappointed in the Mudcateers ...

Naemanson, you poor dear. Meet me in Wyoming for Turkey Day and I'll put that Dinty Moore stew in its proper place.

ww

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: MarkS
Date: 19 Nov 00 - 11:09 PM

Hey MMario - Take your recipe for relish and add one half to one full teaspoon of fresh ground horseradish, according to your taste. I think you will like the product.
MarkS

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: catspaw49
Date: 19 Nov 00 - 09:28 PM

Now, now Bonnie dear.........I did say its a one off special day kinda' thing and yes, I do realize. But my cholesterol runs under 150 and my last LDL cholesterol check was at 74........So I figure, what the hell. AND, its sooooooo damn gooooooood........Hmmmmmyeadoggies!!!

Spaw

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Naemanson
Date: 19 Nov 00 - 09:23 PM

Open the can of Dinty Moore Stew. Pour into a bowl. Nuke it for one and a half minutes. Open a Bud. Push the old newspapers off the couch and stare at the TV while eating.

Note: If you invite others over for Thanksgiving you should plan on one can per person.

Anyone want to join me for the holiday?

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: Little Neophyte
Date: 19 Nov 00 - 09:22 PM

Oh my god Catspaw, do you realize how much saturated fat, sodium and calories are in your Kentucky Hot Brown?
Don't ask!

Bonnie RD

Subject: RE: BS: ThanksgivingRecipes-Let's Bite the Bird
From: MMario
Date: 19 Nov 00 - 09:14 PM

I've never lived in a household with any significant amount of leftover turkey, so I'll just contribute a cranberry relish recipe that goes well with turkey.

take one lb cranberries and 1 large seedless orange. Using a grinder or food processor convert to small pieces (yes, rind and all on the orange).[note: blender doesn't cut it for this] Stir in 1/2 cup sugar and refrigerate overnight to allow flavours to blend.

Subject: ThanksgivingRecipes-Let's Bite the Bird
From: catspaw49
Date: 19 Nov 00 - 05:57 PM

Okay group.......The U.S. 'Bird Day is coming up next week and most have favorite dish or recipe or something that the rest of could use. I'll give you my favorite thing to do with leftover turkey for a start. Its called Kentucky Hot Brown and was originated at the Brown Hotel in Louisville, Kentucky and I guarantee mine is the best you'll ever eat. Its a sandwich, but you eat it with a knife and fork and in a 9x13 you can make 8 at a time, so here's the way to make 8.

BTW, don't cut corners trying to save on fat and calories or cholesterol. I only make this twice a year so what the hell......and when you try to cut back, the dish goes to down the tubes. Just eat and enjoy.

SPAW'S KENTUCKY HOT BROWN

---You will need enough turkey for eight 2-layer sandwiches, preferably sliced white, although dark slices work well too....a matter of taste.
---Start by cooking one pound of bacon in a skillet. Cook soft and don't overcook as you will be baking it later. You need at least 20 strips of bacon
---While the bacon is frying, toast 24 slices of good bread. Use good bread, sourdough is excellent.
---Set aside the bacon strips and now lightly brown the turkey in the bacon grease. Just a bit on the crispy side.
---Set aside the browned turkey and use an appropriate amount of flour, salt, and water to make the grease into a thick gravy. Add a tablespoon of Worcestershire Sauce and a tablespoon of Cayenne Pepper Sauce. Add black pepper and garlic powder to taste, about a teaspoon each. Salt to taste.
---As the gravy cooks, add one package of frozen peas.

YOU ARE NOW READY TO ASSEMBLE
---You will need at least 4 cups of a sharp cheddar, shredded. Also cut your bacon strips in half to divide them up.
---Put a thin layer of the gravy on the bottom of the pan.
---Arrange eight slices of toasted bread on the bottom of the pan.
---Now put a bit of gravy on each slice of bread, then sliced turkey on this first layer, followed by a layer of cheese, bacon strips on each sandwich, then a layer of gravy.
---Put the second slice of bread on each sandwich and repeat what you did on the first layer.....a bit of gravy, turkey slices, cheese, bacon strips, gravy ... and then top with the final slices of bread.
---Cover the top slice of bread with gravy, bacon slices, and then a layer of cheese.
---Bake at 375 for about a half hour and then let stand for at least 15 minutes before serving.

SERVE AND EAT !!!!!!!

Now I gotta' tell you that if this ain't the best damn thing to do with leftover turkey, then I don't know what is!!! Don't scrimp on the turkey or any of the other ingredients. The only reason I cook turkey is to make Hot Brown and Turkey Pie. Enjoy!!!

Spaw